Fennel, Frisée, and Escarole Salad

Fennel, Frisée, and Escarole Salad
Photo by Marcus Nilsson


  • ½ teaspoon fine sea salt
  • ¼ cup fine-quality extra-virgin olive oil
  • 1 small fennel bulb
  • 3 tablespoons shallot
  • 1 small head escarole (3/4 pound)
  • 2 tablespoons fresh lemon juice (preferably Meyer lemon)
  • 1 teaspoon red-wine vinegar
  • + 2 more ingredients
    • 1 small head frisée (3/4 pound)
    • 1 (1/2-pound) piece Parmigiano-Reggiano

Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes. Meanwhile, toss together greens and fennel in a salad bowl. Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

View full recipe at Epicurious


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